dal bori

Dal Bori: The Crispy Lentil Nuggets of Bengali Cuisine

By Meenakshi G on February 10, 2025

Bengali cuisine is famous for its innovative use of lentils, and Dal Bori (also known as Biuli Bori or simply Bori) is a prime example. These sun-dried lentil nuggets are packed with flavor and add texture to a variety of dishes. Whether deep-fried as a crunchy snack or simmered in curries, dal bori is an essential part of traditional Bengali cooking.

What is Dal Bori?

Dal Bori is a small, sun-dried dumpling made from ground lentils. It is usually shaped into small drops and dried under the sun to preserve it for long-term use. The most common lentils used are:

  • Urad Dal (Biuli Dal) – Gives bori a soft texture and mild taste.
  • Masoor Dal (Red Lentils) – Adds a slightly earthy flavor.
  • Moong Dal (Yellow Lentils) – Results in a crispier bori.

Bori is completely plant-based, rich in protein, and has a long shelf life, making it a staple in many Bengali households.

How is Dal Bori Made?

Making dal bori is a labor-intensive process, usually done during winter or spring when the sun is strong enough to dry them properly. Here’s how it’s traditionally made:

  1. Soaking: Lentils are soaked overnight to soften them.
  2. Grinding: The soaked lentils are ground into a smooth paste, often with a pinch of salt and asafoetida (hing) for flavor.
  3. Shaping: The paste is piped or dropped in small dollops onto a clean, dry surface (like a bamboo tray or a cloth).
  4. Drying: The shaped nuggets are left to dry under the sun for 3-4 days until completely hardened.
  5. Storage: Once dried, they are stored in airtight containers and can last for months.

🌞 Tip: Traditionally, bori is dried on a “gamcha” (cotton cloth) in open courtyards, ensuring it gets ample sunlight and air circulation.

Ways to Use Dal Bori in Bengali Cooking

  1. Fried Bori (Begun Bori Bhaja)
    • Dal bori is deep-fried until golden brown and crispy.
    • Often served as a side dish with dal and rice.
    • Sometimes fried with slices of eggplant (begun) for extra flavor.
  2. Dal with Bori (Bori Diye Dal)
    • Adds a crunchy texture to dal (lentil soup).
    • The bori absorbs the flavors of the dal, making it soft yet flavorful.
  3. Vegetable Curry with Bori (Bori Diye Tarkari)
    • Used in mixed vegetable dishes like lau bori (bottle gourd curry with bori).
    • Enhances the dish by soaking up spices and gravy.
  4. Shukto – The Classic Bitter-Sweet Curry
    • A traditional Bengali mixed vegetable dish that often includes bori.
    • Bori adds depth to the mildly spiced, slightly bitter dish.
  5. Bori Bata (Mashed Bori Paste)
    • Fried bori is crushed and mixed with mustard oil, salt, and green chilies.
    • Served as a side with hot rice.

🔥 Fun Fact: Some families add poppy seeds (posto) to the dal bori mix for extra richness!

Health Benefits of Dal Bori

Bori is more than just a tasty addition to food—it is packed with nutrients:

✔ High in Protein – Great for vegetarians looking for a protein boost.
✔ Rich in Fiber – Aids digestion and gut health.
✔ Low in Fat – A healthy alternative to processed snacks.
✔ No Preservatives – 100% natural and sun-dried.

Where to Buy Dal Bori?

If you’re not making bori at home, you can find it at:

  • Local Bengali grocery stores
  • Indian supermarkets
  • Online marketplaces selling regional Bengali ingredients

Final Thoughts

Dal Bori is a humble yet essential ingredient that elevates everyday Bengali meals. Whether used in dal, curries, or enjoyed as a crispy snack, its versatility makes it a kitchen staple. If you haven’t tried bori yet, now is the time to add this delightful ingredient to your cooking!

Have you ever tried dal bori? Let us know how you use it in your dishes!